Dads Spicy Chicken Curry Recipes

DAD'S CURRIED CHICKEN

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

SPICY CHICKEN CURRY

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

DAD'S SPICY CHICKEN CURRY

Steps:

• Place chicken in a large slow cooker. Cover with water.
• Cover. Cook on High 2 hours, or until tender.
• Drain chicken. Remove from slow cooker. Cool briefly and cut or shred into small pieces. Return to slow Cooker.
• Add remaining ingredients.
• Cover. Cook on Low 4 to 6 hours, or until potatoes are tender.
• Serve on rice. Accompany with fresh mango slices or mango chutney.
• Variation: Substitute 5 tsp curry powder for the garlic, ginger, cumin, coriander, and pepper.

SPICY CHICKEN CURRY

Steps:

• In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
• Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
• Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.

SPICY MALAY CHICKEN CURRY

Steps:

• Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
• Serve with rice.

SPICY CHICKEN CURRY

Steps:

• heat pan add oil.
• saute onion and ginger
• add fish sauce
• add in chicken, coconut milk, chicken broth and curry powder.
• cook for 15 min or until chicken is tender.
• if there's no fish sauce add salt and pepper.
• add red bell pepper and green chili.
• simmer for 3-5 minute.
• allow sauce to thicken
• serve over hot rice.

DAD'S CURRY

Steps:

• Melt butter in large pot.
• Add green onions, green pepper, ginger, cilantro and stir for 10 minutes over medium heat.
• Then add salt, turmeric, curry powder (mild -hot, it's your call!), red pepper (cayenne).
• After about 5 minutes (before the butter rises).
• Add masala (garam masala works well), and tomato soup.
• Cook sloooowly for 10 minutes and add chicken thighs (cut in half is best, whole is fine too!) or 3+ cups of cubed pork butt (make sure the pork has some fat in it or it will dry out).
• Simmer for 1 1/2 hours on top of stove!
• Serve over basmati rice.